If turkey and ham seem a bit blah, then lamb is the go to for Christmas this year. These ten recipes are fancy enough to impress the in-laws, but are honestly easier than they sound. Put some wine and let's make the holiday table a bit more special.

1) Rosemary Garlic Crusted Lamb

This is the show-stopping roast that will make everyone think you went to culinary school. Spoiler: You didn’t.

STROLLER ENVY DINNER CLUB

Dinner is handled every Sunday

Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.

Get This Week's Dinners

We earn a commission if you make a purchase, at no additional cost to you.

Rosemary Garlic Crusted Lamb

Tender lamb encased in a crunchy rosemary-roasted garlic breadcrumb sheath that shatters with each cut.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 racks of lamb frenched
• 3 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• 4 cloves garlic minced
• 3 tbsp fresh rosemary chopped
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 400F and season the lamb racks all over with salt and pepper.
2. Sear the racks fat-side down in a hot oven-safe skillet for 3 minutes per side, then set aside.
3. Stir together panko, garlic, rosemary, and olive oil until the crumbs are evenly coated.
4. Brush the racks with Dijon, then press the breadcrumb mixture firmly onto the meat.
5. Roast for 20-25 minutes until the crust is golden and a thermometer reads 130F for medium-rare.
6. Rest for 10 minutes, then slice between the bones into chops and serve.

Notes

Tent loosely with foil while resting so the crust stays crisp but the meat stays juicy.

2) Mint & Pomegranate Lamb Chops

With their sweet and tart flavor, and jewel-like appearance on the plate, these chops are like Christmas on a plate!

Mint & Pomegranate Lamb Chops

Our Seared Lamb Chops are accompanied by a refreshing mint and pomegranate relish that complements every mouthful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 8 lamb loin chops
• 2 tbsp olive oil
• 1 pomegranate seeds only
• 0.25 cup fresh mint chopped
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Pat the chops dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high and sear chops 3-4 minutes per side for medium-rare.
3. Transfer chops to a plate and let them rest while you make the relish.
4. Toss pomegranate seeds, mint, honey, and lemon juice together in a small bowl.
5. Spoon the pomegranate-mint relish generously over the warm chops and serve.

Notes

Roll the pomegranate on the counter before opening to loosen the seeds.

3) Herb Marinated Lamb Loin

Dinner is basically taking care of itself because most of the work is done by the marinade that can be made ahead of time.

Herb Marinated Lamb Loin

Lamb loin soaked in a garlic and fresh herb marinade, and roasted to perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 lb boneless lamb loin
• 0.25 cup olive oil
• 3 cloves garlic minced
• 2 tbsp fresh thyme chopped
• 2 tbsp fresh parsley chopped
• 1 tbsp lemon zest
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Whisk olive oil, garlic, thyme, parsley, lemon zest, salt, and pepper into a marinade.
2. Coat the lamb loin in the marinade and refrigerate at least 2 hours or overnight.
3. Preheat oven to 425F and let the lamb come to room temperature.
4. Sear the loin in a hot skillet on all sides until browned, about 6 minutes total.
5. Transfer to the oven and roast 18-20 minutes until it reaches 130F for medium-rare.
6. Rest 10 minutes, then slice into medallions and serve.

4) Honey Balsamic Glazed Lamb

Sticky, shiny, and slightly sweet, this glaze is the type of thing that gets people coming back for seconds.

Honey Balsamic Glazed Lamb

Lamb leg steaks are covered in a honey-balsamic glaze that is reduced and gets caramelized beautifully in the pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 lamb leg steaks
• 0.5 cup balsamic vinegar
• 3 tbsp honey
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Season the lamb steaks with salt and pepper.
2. Sear in olive oil over medium-high heat, 4 minutes per side, then remove to a plate.
3. Add balsamic, honey, and garlic to the pan and simmer until syrupy, about 5 minutes.
4. Return the steaks to the pan and spoon the glaze over, turning to coat.
5. Cook 2 more minutes until glossy and sticky, then serve drizzled with extra glaze.

Notes

Keep an eye on the glaze near the end — honey can scorch fast.

5) Citrus Spice Rubbed Lamb Ribs

Imagine ribs for the holidays: messy and finger-licking good, and definitely worth it.

Citrus Spice Rubbed Lamb Ribs

Slow-roasted lamb ribs with a bright citrus and warm spice rub are deliciously tender and fall off the bone.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 lb lamb ribs
• 2 tbsp orange zest
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp cinnamon
• 2 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 300F and line a baking sheet with foil.
2. Mix orange zest, cumin, smoked paprika, cinnamon, olive oil, salt, and pepper into a paste.
3. Rub the spice paste all over the lamb ribs.
4. Wrap the ribs tightly in foil and roast for 1.5 hours until tender.
5. Open the foil, raise the heat to 425F, and roast 20 more minutes to crisp the exterior.
6. Cut between the bones and serve hot.

6) Slow Cooked Tuscan Lamb Leg

Set it and forget it! Soon your whole house will smell like an Italian grandma's kitchen.

Slow Cooked Tuscan Lamb Leg

Braised boneless leg of lamb with tomatoes, white wine, and herbs until tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb boneless lamb leg
• 1 cup crushed tomatoes
• 0.5 cup white wine
• 1 onion sliced
• 4 cloves garlic smashed
• 2 tbsp fresh rosemary chopped
• 2 tbsp olive oil
• 1.5 tsp salt

Method

 

1. Season the lamb with salt and sear in olive oil in a Dutch oven until browned all over.
2. Remove the lamb and soften the onion and garlic in the same pot.
3. Pour in the white wine to deglaze, scraping up the browned bits.
4. Stir in the crushed tomatoes and rosemary, then nestle the lamb back in.
5. Cover and braise in a 325F oven for 3.5-4 hours until fork-tender.
6. Shred or slice the lamb and spoon the rich tomato sauce over the top.

Notes

Leftovers make an unreal ragu over pasta the next day.

7) Maple Dijon Lamb Steaks

A slightly unexpected cozy feeling is from a glaze made of sweet maple and tangy mustard.

Maple Dijon Lamb Steaks

Maple-Dijon glaze caramelizes into a golden crust on these quick-seared lamb steaks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 lamb leg steaks
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Whisk maple syrup, Dijon, and apple cider vinegar into a glaze.
2. Season the lamb steaks with salt and pepper.
3. Sear in olive oil over medium-high heat, 4 minutes per side.
4. Brush the glaze over both sides and cook 1-2 more minutes until sticky.
5. Rest briefly, then serve with any pan glaze spooned over.

8) Provençal Herb Lamb Shoulder

This is a perfect example of lazy luxury. It is a herby shoulder roast which almost falls off the bone.

Provençal Herb Lamb Shoulder

Lamb shoulder is slow-roasted with herbes de Provence, garlic, and white wine until melting and tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 lb lamb shoulder
• 2 tbsp herbes de Provence
• 6 cloves garlic slivered
• 0.5 cup white wine
• 1 cup chicken broth
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 325F and rub the lamb shoulder with olive oil, herbes de Provence, salt, and pepper.
2. Poke slits in the meat and tuck in slivers of garlic.
3. Place in a roasting pan and pour the wine and broth around the lamb.
4. Cover tightly with foil and roast for 2.5 hours.
5. Uncover and roast 30 more minutes until browned and fall-apart tender.
6. Rest 10 minutes, then pull into chunks and serve with the pan juices.

9) Mustard Rosemary Lamb Roast

A classic for a reason! This dish features a golden mustard crust, with piney rosemary, and that perfect pink center.

Mustard Rosemary Lamb Roast

A boneless lamb roast covered in grainy mustard and rosemary, and cooked to a perfect medium-rare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb boneless lamb roast
• 3 tbsp whole grain mustard
• 2 tbsp fresh rosemary chopped
• 4 cloves garlic minced
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 400F and pat the lamb roast dry.
2. Mix mustard, rosemary, garlic, olive oil, salt, and pepper into a paste.
3. Rub the paste all over the roast and place it on a rack in a roasting pan.
4. Roast 35-40 minutes until a thermometer reads 130F for medium-rare.
5. Rest 15 minutes under foil, then slice and serve.

Notes

Save the pan drippings for a quick rosemary gravy.

10) Garlic & Thyme Lamb Shanks

Made for snowy nights in, these shanks offer a cozy, rustic, and incredibly comforting experience.

Garlic & Thyme Lamb Shanks

Lamb shanks are slow-cooked with garlic, thyme, and red wine until the meat effortlessly falls off the bone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 lamb shanks
• 1 cup red wine
• 2 cups beef broth
• 8 cloves garlic smashed
• 3 tbsp fresh thyme
• 1 onion diced
• 2 tbsp olive oil
• 1.5 tsp salt

Method

 

1. Season the shanks with salt and sear in olive oil in a Dutch oven until browned all over.
2. Remove the shanks and soften the onion and garlic in the pot.
3. Pour in the red wine and simmer to reduce by half, scraping up the browned bits.
4. Add the beef broth and thyme, then return the shanks to the pot.
5. Cover and braise in a 325F oven for 2 to 2.5 hours until the meat is falling off the bone.
6. Serve the shanks over mashed potatoes with the braising sauce ladled over.